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Replace the guacamole with these two avocado recipes

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Guacamole is a great dip to serve for your friends and guests when you're throwing a party but let's be honest, there's really only so many ways to spice up guacamole. For your next party instead of serving plain guacamole and chips change up the menu and serve some avocado tartare with toasted baguette chips for a more up scale approach or even avocado and lime deviled eggs? Both of these recipes are sure to make your guests smack their lips and never settle for regular guacamole again.

Avocado Tartare

(courtesy of Kitchen Daily)

Ingredients:

2 Tbsp extra-virgin olive oil

2 Tbsp minced red onions

1 Tbsp Dijon mustard, plus more for garnish (optional)

1 Tbsp fresh lemon juice

1 Tbsp drained capers

1 Tbsp chopped parsley

½ small jalapeño, minced

3 drops of Worcestershire sauce

Kosher salt

Freshly ground pepper

2 medium Hass avocados, peeled and finely diced

Toasted baguette slices, for serving

Directions:

In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers, parsley. Stir in the jalapeño and Worcestershire sauce and season with salt and pepper. Gently fold in the avocados. Mound the tartare in the center of plates and place a dollop of mustard in the center of each mound. Serve with toasted baguette slices.

Avocado and Lime Deviled Eggs

(courtesy of Farm Flavor)

Ingredients

1 dozen hard-cooked large eggs, peeled

2 medium avocados, seeded and pulp scooped out

¼ cup reduced fat, light mayonnaise

4-5 teaspoons lime juice

¼ teaspoon garlic powder

¼ teaspoon ground red cayenne pepper

½ teaspoon salt

cilantro leaves and/or green onions, chopped, for garnish

Directions:

Slice eggs in half lengthwise. Scoop out the yolks and place in a medium bowl. (Be careful not to damage the white halves).

Add avocado to bowl, and mash yolks and avocado thoroughly with a fork until fairly smooth. Add mayonnaise, lime juice, garlic powder, cayenne and salt. Stir well to blend all ingredients.

Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube.

Garnish as desired. Serve immediately or refrigerate in a tightly covered container.

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com. You can also follow me on Twitter @christiasfotos, Facebook www.facebook.com/christiafashionexaminer or my personal page on Facebook at https://www.facebook.com/christia.torres where you can read my personal notes on Lupus or my blog at XOXO, Christia.

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All written work and pictures unless otherwise stated are property of Christia M. Torres and may not be used without permission.

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